Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?

I’m not sure how authentic this goulash recipe is, since the recipe I use is adapted from one by Austrian chef Wolfgang Puck. Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is closer to a stew called "Pörkölt." Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.

Okay, two things. First, when it comes to a main course, I like stew more than soup. If you want to stay truer to the original, add more liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a universe ruled by Google, I went with “goulash” since it’s a thousand times more recognizable than pörkölt. When’s the last time you heard someone say they were craving a big bowl of pörkölt?

Of course, none of this helps my American viewers who, thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato, hamburger, and elbow macaroni casserole. I’m assuming that variation was born when some Hungarian (or Austrian?) immigrant tried to stretch the last few ladles of soup/stew into another full meal.

Anyway, now that we’ve cleared up absolutely nothing, I can talk about this gorgeous dish of food. I adore everything about this dish. The color is stunning, the beef is sticky and succulent, and paprika-based sauce is incredible.

By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever” in Hungarian? Despite our questionable naming, ingredients, and side dish, this made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!

Ingredients for 4 large portions of beef goulash:

2 tablespoons vegetable oil

2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper

2 onions, chopped

2 tsp olive oil

1/2 tsp salt

2 teaspoons caraway seeds, toasted and ground

2 tablespoons Hungarian paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 tsp dried marjoram leaves

1/2 teaspoon dried thyme leaves

4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

1/4 cup tomato paste

3 garlic cloves, crushed

1/2 tsp salt, or to taste

1 bay leaf

1 tsp sugar

2 tablespoons balsamic vinegar

*Simmer for about 2 hours, or until tender

Garnish with sour cream and fresh marjoram if desired.

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Apparently Size Doesn’t Matter for Prime Rib "Method X"

This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.

The most common question after we posted our now famous “Method X” for making perfect prime rib was “will this work with much bigger, full-size roasts?” Since I'd only used the method on smaller specimens, I was hesitant to green-light much larger pieces of beef without having tested it myself.

Well, thanks to Bill in Salt Lake City, we now have visual proof that this great technique does work on the big boys. Here’s what the fearless cook had to say:

“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on three 18 to 21 lb. roasts using three different ovens in three separate ski condo ovens, all with different thermostats. All came out perfectly. I had 29 very pleased snowmobilers!”

As everyone knows, there are few groups harder to please than a bunch of starving, probably drunk snowmobilers, so this must have really been amazing. Below you’ll see pictures of Bill’s fine work, along with the video showing this easy method. By the way, after seeing the size of Bill’s slices, if you ever get invited to one of his prime rib dinners, you should definitely go. Thanks for sharing, Bill!

IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.

To read the full post, which includes the exact time/tempformula, click here. Enjoy!

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Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever

Whenever there’s a discussion about the history of celebrity chef pop culture, one name is invariably left out, and this Swedish Meatballs recipe served as a reminder of that sad fact. How anyone can talk about the pioneers of food television without including the Swedish Chef from the Muppets is beyond me.

His frenetic energy and charisma makes Gordon Ramsey seem like a shrinking violet by comparison. His technique surpasses Emeril's on every level, and if we’re just talking catch phrases, how can you even begin to compare “Yummo” to “Bork, Bork, Bork?”

Some use the excuse that he wasn’t actually real, that he was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy forearm. Well, that may be true, but it goes beyond that. I believe there’s been a systematic discrimination against Swedish chefs, which has made advancing upward impossible. I call it the ice ceiling.

Do NOT forget the Lingonberry jam!

Anyway, in related news, these Swedish meatballs rocked! Unlike most of the recipes I post here, I’ve had little experience with the recipe, but was very happy with the results, except for one major issue, which I mention in the video. I broke the cardinal rule of meatball making, and used lean meat.

Not paying attention, I picked up a package of ground pork that turned out to be 95% lean. The horror. I might as well have used tofu. Nonetheless, I loved the flavor, but implore you to use regular ground beef, and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying a plate of meatballs even the world's most under appreciated celebrity chef would love. Enjoy!

Ingredients for 4 large portions:

For the meatballs:

2 tbsp butter

1/2 yellow onion, finely chopped

1/4 cup milk

2 large eggs

1/3 cup plain bread crumbs

3/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/2 teaspoon fine salt

pinch of cayenne

1 pound ground chuck

1 pound ground pork

*Note: you can always cook a little piece to taste for salt, and adjust from there.

Brown meatballs in 425 degrees F. oven for about 20-25 minutes.

For the sauce:

2 tbsp butter

3 tbsp  all-purpose flour

3 1/4 cups beef broth

1/2 cup heavy cream

1/2 tsp sugar

1/4 tsp Worcestershire sauce

salt and pepper to taste

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Warming Up with Beef Merlot

The weather just turned cold and wet here in San Francisco, and when that happens I always crave something hot and comforting, ladled from a steaming pot. I do have a brand new video to post for Friday that fits the bill nicely, but due to circumstances beyond my control, it will not be up until late in the day. 

In the meantime, I hope you enjoy this video recipe for beef merlot that I posted a few years ago. It’s an easy take-off on beef bourguignon, and one of my all-time, cold-weather favorites. Be sure to read the original post here, to find out why the heck I used merlot. Enjoy!

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Beef Short Ribs "Sauerbraten" – Oh, Snap!

I had heard that some sauerbratens were finished by thickening the sauce with ground gingersnaps, but had never tried it since it just sounds so wrong. It certainly doesn’t seem very German. Cookies in a sauce? What’s next, laughing in public?

Anyway, I’ve had a lot of “do something German!” food wishes lately, and since I’ve wanted to post another short ribs recipe, this seemed like the perfect opportunity to go full cookie. The results shocked and amazed me. This was comfort food at it's finest.

The 24-hour marinade ensured the succulent rib meat had that signature tanginess, and those little cookies not only gave the sauce a beautiful texture, but also added a great spicy sweetness. I am now officially in favor of using cookies to finish savory sauces.

With cooler weather on the way, it’s time to rediscover the simple joy of slowly stewed meat, and what better way than with this delicious take on a German classic? I hope you give it a try soon. Enjoy!

Ingredients:

For the marinade

3 lbs short ribs, seasoned with salt and pepper

1 tbsp vegetable oil

2/3 cup cider vinegar

2/3 cup red wine vinegar

1 1/2 cups water, plus 1 cup cold water at end to cool marinade down

2 bay leaves

9 whole cloves

12 juniper berries

1/2 teaspoon freshly ground black pepper

1 tablespoon salt

*Marinate at least 24 hours

Then stew with:

1 chopped large onion

1 chopped carrot

2 ribs celery, chopped

3 cloves garlic, minced

1 cup water

1 cup chicken or beef broth

2 tablespoons sugar, or to taste

1 tablespoon balsamic vinegar

1/2 cup crushed gingersnaps

salt and pepper to taste

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Beef Borscht – You Really Can’t Beat This Beet Soup

This delicious and vividly colored beef borscht is the first soup I can ever remember eating. Every summer, we’d drive to New York City to visit my father’s side of the family. His father was Ukrainian, and his mother was Polish, and like the pierogis they’d have ready for us, this beef and beet soup was always a very welcomed part of the trip.

It was also this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melted into the hot, beefy broth was a wonder to behold, and unlike any other soup I’d eat the rest of the year. Speaking of beefy broth, I only used one measly piece of shank, but you are welcome to add one or two more to make this even more awesome.

Of course, there are a thousand versions of borscht, and as usual I have no idea how authentic this is, which is fine since, well, it’s soup for God’s sake. Beside what vegetables to add or delete, there is also the question of temperature.

Word on the street is that the Ukrainian/Russian versions are served piping hot, and that the Polish versions are served chilled. However, there does seem to be a general agreement as far as beverage pairings go. I’ll let one of my YouTube followers, Afterapplepicking, explain:

“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer or vodka. Which is quite a distinction from the cold, vegetarian, pink Polish borscht, which is only to be served with copious amounts of beer or vodka.”

Well said! Anyway, I hope you give this blast from my soupy past a try soon, and as always, enjoy!

Ingredients (amounts not critical!)

2-3 quarts of beef broth

(to make your own: simmer a well-browned beef shank or two in 3 quarts of water for 4 hours, or until the meat is falling off the bone, and completely flavorless)

1 bay leaf

1 cup chopped carrots

1/2 cup chopped celery

1 onion, chopped

3 cups sliced beets

2 cups chopped cabbage

salt and pepper to taste

1/4 cup white vinegar, or to taste

sour cream and dill or chive to garnish
*This soup doesn't require a lot of thought. Simply simmer everything until tender!

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Steak Pizzaiola – Better Late (Summer) Than Never

I’ve been wanting to post this steak pizzaiola recipe for a while now, but was bidding my time, waiting for those perfectly ripe late-summer tomatoes before trying it. 

Of course, those have been available around here for many weeks, but every time I’d buy some, I’d quickly use them on sandwiches, salads, etc., before getting to make this great dish. Hey, a BTL can be very seductive.

Well, I’m happy to announce I was finally able control my will power, and saved enough for a beautiful bowl of concasse, which is the soul of this superb sauce. Speaking of concasse – which is nothing more than a fancy French culinary term for peeled, seeded, and chopped tomatoes – I’ll be posting a video for how to do those on Tuesday, so stay tuned.

Like virtually every recipe we post, there are hundreds of ways to make pizzaiola; from versions featuring slowly braised tough cuts, like chuck or rump roast, to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes.

Having said that, this would work with some finely chopped, canned San Marzano tomatoes in a pinch. I also encourage the use of both dried and fresh oregano, which I think work great together in this quick sauce. Anyway, I really hope you have access to some beautiful tomatoes, and that you give this steak pizzaiola recipe a try soon. Enjoy!

Ingredients:

1 pound beef tenderloin steaks, cut into 4 medallions

salt and pepper to taste

1 tbsp olive oil

1 cup mushrooms

2 tsp butter

1 cup sliced or diced sweet and/or hot peppers

4 cloves crushed garlic

1/2 cup white wine

1 cup finely chopped, peeled and seeded tomato (aka concasse)
pinch of hot chili flakes
1 tsp balsamic vinegar

1/4 tsp dried oregano

2 tbsp chopped fresh oregano

toasted bread and mozzarella, optional

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The Great All-American Burger Dog – USA! USA! USA!

This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom.

As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born.

The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since.

The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant.

Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinarily superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.

With all deference to Mr. Parrish, I’ve added an extra bonus technique of seasoning the inside of the burger before it’s formed. When you add this to the aforementioned attributes, you’re talking about a great, and uniquely American burger experience. I hope you give these a try soon. Enjoy!

Ingredients per burger dog:

8 oz ground beef (80/20 grind)

1 large hot dog bun

1 slice cheese

salt and pepper to taste

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Miso-Glazed Skirt Steak – There is Nothing More American Than Foreign Ingredients

This succulent grilled skirt steak recipe would be perfect for your 4th of July cookout, and what better way to celebrate America’s birthday than with an ingredient from Japan. 

Our nation has lots to be proud of; and one thing I take special pride in is our willingness to integrate any and all culinary influences into our cuisine. We don’t much care where it comes from, as long as it’s delicious, we will assimilate.

There was a time, not that long ago, when only a lucky few “gourmands” living near big cities had access to imported ingredients like miso, balsamic vinegar, truffle oil, etc. Nowadays, these items are found in virtually every large grocery store, from sea to shining sea. When I hear the words, “immigrants built this country,” I don’t think of railroads, bridges, and roads; I think pizza, sushi, and foie gras torchon.

I’ll admit to knowing very little about miso, or why it’s so effective in this simple glaze, but that’s okay. There is nothing wrong with a little mystery in your cooking (think burlesque vs. full-frontal). How and why it makes the beef so juicy and flavorful is not nearly as important as the fact it does.

I’ve done countless variations of this glaze, and oddly enough I prefer a red wine vinegar in this, over more obvious choices like rice vinegar. Maybe it’s just because I associate red wine with red meat, but I really think there’s something else going on. What? No idea (see paragraph 4).

You’ll notice the ingredient list is relatively short, and it should probably stay that way, but of course I expect you to tweak this to your personal tastes. Not doing so would be downright un-American. I hope you give this great grilled miso glazed skirt steak a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole skirt steak (about 1 1/2 pounds)

2 tbsp yellow miso

3 tbsp red wine vinegar

1 packed tbsp brown sugar

1/8 tsp cayenne

2 cloves finely crushed garlic

freshly ground black pepper to taste
*Glaze should be spread over both sides of meat, and left out for 30 minutes.
**I think skirt steak has the best texture if cooked between medium-rare and medium. I'd remove at an internal temp of 130-135 F.

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A Grilled Tuscan-style Flank Steak for Your Father

This very masculine Tuscan-style flank steak would be a great way to show the big guy you love him, and that you respect his grilling skills so much that you’re going to go ahead let him do the cooking himself. Of course, the grill needs to be cleaned, but he can do that after he mows the lawn.

I’ve only been to Tuscany once, about 25 years ago, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon and rosemary. While I’m sure my version is far from traditional, it’s really tasty and the very user-friendly flank steak is the perfect cut.

I get a little sad when I see people buying those lemon-pepper-herb steak marinades, since they're ridiculously easy to make, and you can actually pronounce all the ingredients in it. Just to hedge our bets, we’re also going to do an equally simple, but flavor-amplifying dressing to drizzle over the juicy sliced beef.

No matter what you serve, don’t do it too late. If your father is as big a golf fan as my father-in-law Al is, the best gift you can give is to plan the day so they get to relax and watch the US Open Championship. What better way to reward your father than with a few hours on the couch, belly full of flank steak, watching their favorite sports? Enjoy!

Ingredients for 4 servings:

1 trimmed flank steak (1 1/2 to 2 lbs)

salt and pepper to taste

For the marinade:

6 garlic cloves

1/2 cup rosemary leaves

1/4 cup lemon juice

1/3 cup olive oil

1 tsp coarsely ground black pepper

1/2 tsp red pepper flakes

1/2 tsp salt

For the dressing:

3 tbsp lemon juice

1/3 cup extra virgin olive oil

2 tsp lemon zest

1 tsp minced rosemary leaves

1/8 tsp red pepper flakes

pinch salt

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The World’s Fastest Meatballs – No Chop, No Roll, No Fry, No Kidding

One of my favorite things about the Internet is how you can make outrageous claims with complete impunity. For example, I’m claiming that this is the world’s fastest meatball recipe, and while I have plenty of evidence to support my claim, I really like knowing that I’ll never need to. In related news, I’m one of the world’s strongest men.

Anyway, these meatballs are significantly faster than a traditional recipe for three main reasons: First, there’s no chopping and sauteing to make the base mixture. Secondly, there’s no rolling involved. Small meatballs cook fast, and are always tender, but they’re a pain in the butt to roll. By using a small portion scoop, you can do an entire pan in a few minutes.

Lastly, broiling instead of frying is not only a quicker way to brown, but way less messy. Yes, you could just bake, but the broiler will take about half the time. By the way, as I mention in the video, if you have a few extra minutes, let the meatballs simmer on low to make the tomato sauceeven more flavorful.

Just because I’m showing you a few shortcuts, doesn’t mean you can’t add some longcuts back in. You can certainly use a more standard recipe, like our ricotta meatballs, and still use the no-roll and broiler methods to cut prep time, without sacrificing quality.

At the very least, I hope you try this recipe so you’ll have to go out a buy a couple portion scoops. Above and beyond expeditious meatball production, these “dishers” come in handy for so many other kitchen tasks. I hope you give them, and these easy meatballs a try soon. Enjoy!

Ingredients for about 48 little meatballs:

For the slurry:

1/2 cup plain breadcrumbs

1/4 cup milk

1 large egg

1/4 tsp red pepper flakes

2 tsp olive oil

1/2 tsp granulated garlic or garlic powder (not garlic salt)

1 1/2 to 2 teaspoons dried Italian herb mix

*Or use: 1/2 tsp dried parsley, 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried thyme

For the rest:

1 pound ground veal

1 pound ground beef

1 1/2 tsp salt (by the way, you can cook a small piece of the meatball mixture to test salt)

1/2 tsp freshly ground black pepper

1/4 tsp white pepper, optional

1/3 cup freshly, finely grated Parmigiano-Reggiano cheese

6 cups simmering tomato sauce of your choice

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How to Turn Corned Beef into Pastrami – Abra-ca-deli!

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

As you'll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get at those famous New York delis, it's tender, very tasty, and piled between a couple slices of rye, makes a great sandwich.

The spice blend is fairly traditional, except for the smoked paprika addition. This gives the beef a nice, very subtle smokiness without having to worry about the considerable time/temperature management required by an actual smoker.

By the way, this is a pretty fiery rub. If you’re scared, you may want to reduce the amount of pepper(s), and/or leave out the cayenne. However, if you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling, from the first mustard-shmeared bite to the last. I hope you give this a try soon. Enjoy!

Editorial Note: No, you are not going crazy. We did do this video post before, but it was filmed for About.com, and played only on their website. That old post is no longer up, and being replaced with this one. Thanks!

Ingredients:

(Note: the dry rub should make more than you need)

3 to 5 pound corned beef brisket (should be the ready-to-cook variety)

1/4 cup fresh, coarsely ground black pepper

2 tbsp ground coriander

2 tbsp smoked paprika

1 tsp dry mustard

1/2 tsp white pepper

1/4 tsp cayenne

2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)

heavy-duty aluminum foil

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Beef Tenderloin Medallions with Caramelized Tomato Mushroom Pan Sauce – I’m Glad I Used All Clad

My friends at All Clad recently sent me an invitation to take part in a contest to develop a recipe showing off their 10-inch Stainless Steel Fry Pan. After carefully considering the offer for several seconds, I let them know I’d be thrilled to participate, and even more thrilled to accept their free pan.

After a little brainstorming, I decided seared beef medallions with pan sauce would best highlight the benefits of using this type of pan. Once I decided on a general direction, it was time to pick ingredients. For medallion meat, I chose soft and buttery tenderloin. For the pan sauce, I went with mushrooms and tomato, as I knew they’d allow me to show how spectacular a sauce one can achieve with proper caramelization.

There are two huge advantages to high-quality cookware (three, if you count how cool they look hanging on your pot rack). Because the steel is thicker and denser, the pan not only retains heat much better, but it distributes that heat very evenly. In this recipe, the advantages of both are seen quite clearly.

First of all, we’re able to do a very high-heat sear, with the surface of the medallions getting a beautiful brown crust, while the inside stays nice and rare, thanks to the short cooking time the pan’s heat retention affords.

Secondly, as we’re caramelizing the mushrooms and tomato sauce, you can see the advantages of superior heat distribution. This sauce is very easy, but if you’re using a thin, cheap pan, you’re going to get “hot spots,” which makes browning the sauce base more difficult. Certain areas will scorch and burn quickly, and you don’t get nice even caramelization. Here, you can see that wasn't an issue.

Above and beyond the advantages of the cookware, the recipe tasted amazing. I mean, come on, I can’t give the pan all the credit. It’s one of those dishes that unless someone watched you make it, they’d never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken. 

Anyway, thanks to All Clad for the pan and invitation to participate in this contest. I can’t wait to see what other bloggers are participating, and what they’re making. Please stay tuned for more details and results in the near future. In the meantime, I hope you give this great recipe a try soon. Enjoy!

(Since this was for a contest, I was forced to type up the recipe!)

Seared Beef Tenderloin Medallions with Caramelized Tomato & Mushroom Pan Sauce

For 4 servings:

2 lbs beef tenderloin, trimmed, cut into 8 (4-oz) medallions, about 1-inch thick (this will also work with chicken breasts or pork chops)

salt and pepper to taste

1 tablespoon vegetable oil for searing

1 tablespoon unsalted butter

1 tablespoon olive oil

8-10 white button mushrooms, sliced thin

1/2 cup marinara sauce (mine had basil and garlic in it, but any prepared tomato sauce will work)

1/3 cup Marsala wine

1 cup veal stock or chicken broth

2 tsp freshly chopped oregano leaves

1 1/2 tablespoons cold butter, cut into cubes

Season beef medallions generously with salt and pepper to taste. Put vegetable oil in a stainless steel pan, and place over high heat. When the oil just begins to smoke, sear the beef for about 2 minutes per side. The meat should get a nice brown crust, but do not cook all the way through, as it will finish cooking in the sauce. Turn off heat, and remove beef to a plate, and reserve until needed.

Add the butter and olive oil to the pan, and place over medium-high heat. Add the mushrooms and a pinch of salt. Cook the mushrooms, stirring often, for about 10 minutes, or until very well browned. Add the tomato sauce, and cook, stirring, for about 5 minutes, or until the tomato sauce thickens and caramelizes on to the bottom of the pan.

Pour in the Marsala wine, and raise heat to high. As the wine comes up to a boil, use a wooden spoon to scrap any caramelized bits on the bottom of the pan. When almost all the wine has evaporated, add the stock or broth. Bring to a boil, and cook, stirring occasionally, for about 5 minutes, or until the mixture has reduced by about half.

Reduce the heat to low, and add the beef medallions back in. Simmer gently for 2-3 minutes, or until the meat is heated through and cooked to your preference. You can add more stock if sauce seems too thick.

Remove the medallions, and divide on four hot plates. Turn the heat off under the sauce, and stir in the oregano and cold butter. Stir constantly until butter has disappeared into the sauce. Taste for seasoning, and adjust if needed. Spoon over meat and serve immediately. Enjoy!

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Spicy Orange Zest Beef – It Is What It Is

As I mentioned in the intro, this orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. Of course, since it’s obviously inspired by those day-glow orange, deep-fried beef nuggets (which may or may not be actual beef), comparisons are inevitable.

While I have no delusions that those crunchy bits would be preferable to most people, especially ones that just stumbled out of a Phish concert, this much-lower-fat alternative is still a quick, easy and perfectly delicious meal.

You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless, of course, you pound it paper-thin, or use some kind of tenderizer. I used sirloin, which worked fine, but ideally you’ll find yourself some beef tenderloin trimmings.

Here’s another instance where you are much better off going to talk to a butcher, rather than a clerk at the supermarket. A real butcher will sell you the scraps produced when a whole tenderloin is trimmed. The meat is cut from something called the “chain” (be sure to use that word to impress the butcher), which is super-tender, and probably half the price.

One last tip: Be sure the beef is VERY well drained before it hits the hot pan. If your meat is wet, it will just boil and steam, and won’t work as well. Of course, if beef isn’t your thing, this will also work with chicken, pork, and…[gulp]…textured vegetable protein. I hope you give this a try soon. Enjoy!

Ingredients:

1 lb tender beef, ideally trimmed tenderloin scraps

vegetable oil spray, as needed

1/4 cup orange juice

1/4 cup rice vinegar

2 tbsp soy sauce

1 tbsp Sambal hot chili sauce

2 cloves minced garlic

1 tbsp brown sugar, or to taste

2 tbsp orange zest

1 bunch green onions

1/4 cup water

1 tsp corn starch

salt and pepper to taste, optional

white rice as needed

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Valentine’s Day Carpaccio – A Meat Heart for Your Sweetheart!

I like carpaccio. My wife and Valentine, Michele, likes carpaccio. So for us, a heart-shaped version of this classic Italian beef salad seems nothing short of fabulous. Of course, I do understand that this isn’t for everyone. If you don’t like, or more likely, are afraid of rare meat, I don’t imagine you’ll be giving this a try.

That’s perfectly fine, and we’re all too busy to bother trying to convert you over to the red team. However, for people that do enjoy this classic dish, and realize that properly handled, high-quality beef is no more dangerous to eat raw than sushi, or a spinach salad, I think this would make for a creative, and visually arresting start to their Valentine’s Day dinner menu.

While this preparation is fairly classic, I do like to keep my beef a little bit thicker than is traditionally done. Most carpaccios are pounded very, very thin, but if you’re using a really nice piece of beef tenderloin, why smash it so flat? Since it’s naturally tender and buttery, I like it to keep a little bit of its texture, instead of being mashed too thin.

Another tip is to season the meat generously. The salt is very important here, almost as much as some kind of bracing salad tossed with a sharp, acidic dressing. By the way, just because I went with arugula and traditional lemon mustard dressing, doesn’t mean you can’t take this in other exotic directions.

I’ve enjoyed some great renditions over the years, including several which incorporated Asian ingredients into the mix. As usual, I’d love to hear about (and maybe see?) how you adapt this carpaccio to your own personal tastes. Enjoy!

Ingredients for 2 portions:

4-6 oz freshly trimmed, high-quality, beef tenderloin, sliced thin

1 cup baby arugula leaves

1 oz shaved Parmigiano-Reggiano

2 tsp capers

For the dressing:

1 tsp Dijon mustard

1 1/2 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil

salt and pepper to taste

pinch of cayenne

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“Steakage” – Changing the Shape of Your Steak Sandwich

Hot dogs and hamburgers are fine for the regular season, but when the playoffs and Super Bowl roll around, you need to upgrade the tailgate menu to something a little more special, like this “steakage” steak sandwich.

The name comes from the fact that the steak is being treated more like a sausage link. The problem with a traditional steak sandwich is it usually consists of a thin slice of beef, grilled and served on a thick sandwich roll. The steak to bread ratio is way off, and it’s very easy to overcook the meat.

Here, by cutting our steak into thick strips, we not only have a more geometrically appropriate piece of meat for our smaller bun, but we are able to get a nice sear on the outside without having to worry about the inside overcooking.

I used a gorgeous flat iron steak, and I really hope you can get one from your butcher, but if you can’t, this technique should work for other cuts of steak as well. NY strip, rib eye, top sirloin, and tenderloin could all be made to work. The key is something that can be cut into a large slab first, ideally about 1 1/2-inch thick, and then into strips about the same width, and as long as your bun.

I was very happy with these, and really enjoyed the little extra something the grilled mushrooms provided. The smoky salad added an earthy texture to the grilled beef, and it was all tied together nicely with the barbecue vinaigrette. To make this easy and versatile condiment, simply combine 3 parts barbecue sauce, with 2 parts vegetable oil, and 1 part cider vinegar.

So, if you were planning on splurging for your next backyard tailgate, and want to serve something a little out of the ordinary, then maybe give this whole “steakage” thing a try. By the way, it goes without saying that this would rock with cheese on it, but the American Kobe beef I was lucky enough to use was so exquisite that I didn’t want to cover it up. Enjoy!

Ingredients for 6 portions:

1 fully-trimmed flat iron steak

6 hot dog buns

1 cup quartered cherry tomatoes

mayonnaise and arugula leaves as needed

For the mushrooms salad:

8 oz brown clamshell mushrooms, grilled, separated

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

salt and pepper to taste

For the bbq vinaigrette:

3 tbsp barbecue sauce

2 tbsp vegetable oil

1 tbsp cider vinegar

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